Sweet and sour style sauce

    10 min

    Ideal to add to any rice dish, especially when serving to children. Quick to make and costs next to nothing.

    Hampshire, England, UK
    16 people made this

    Serves: 4 

    • 1 chicken or vegetable OXO® stock cube
    • 300ml (1/2 pt) boiling water
    • 2 tablespoons caster sugar
    • 1 tablespoon cider vinegar
    • 1 tablespoon cornflour
    • 1/2 small tin pineapple chunks (optional)

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Crumble an OXO into the boiling water in a saucepan over a medium heat. Add the sugar and the vinegar and stir.
    2. Mix the cornflour to a paste with a little water and add to the OXO mixture. Stir continuously until it thickens.
    3. You can serve it like this or, for a special occasion, stir in 1/2 small tin of pineapple chunks. Serve immediately over any rice meal.


    You can use left-over gravy as the base for the sauce instead of using an oxo. Vinegar from pickled beetroot adds an interesting red glow.

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    Something else. If you prefer your sauce runnier reduce the amount of cornflour you use.  -  25 Apr 2011